PALEO & WHOLE30 CHICKEN SALAD ON INDIAN FRY BREAD
To Purchase GRAIN FREE Pasta DOH Mix Go To Below Amazon Link:
PALEO & WHOLE30 CHICKEN SALAD ON INDIAN FRY BREAD
Chicken salad is comforting food. You need not give up this comfort food if you’re following a PALEO & WHOLE30 lifestyle.
My mom used to make us chicken salad sandwiches for our school lunch. When I eat this sandwich now, all the while following the PALEO & WHOLE30 philosophy, I immediately feel a sense of comfort as it reminds me of my childhood.
This sandwich can be made like a grilled cheese sandwich on the stove in an iron skillet or in the panini press. Because the fry bread is ‘fried’ you need not add butter to the outside when grilling it in either the skillet or press. I personally enjoy using my panini press. I purchased this item at Walmart and have used it countless times for making grilled sandwiches and even mini hors d’oeuvres for when I was hosting food and wine events in peoples’ homes.
The terms panini grill and panini press are often used interchangeably. This unit is also called an indoor grill or panini maker. Despite the name, the unit is constructed the same with two plates and a raised grill.
RECIPE TASTE PROFILE
The predominant taste and flavour sensations of this sandwich are savoury (from the chicken), creamy and fatty (from the homemade mayo), crunchy (from the almonds and fry bread).
DIRTY-BIRDY WINE NOTES: FOR PALEO, WHOLE 30 NOT-SO-STRICT LIFESTYLE:
The predominant taste and flavour sensations of this sandwich are savoury (from the chicken), creamy and fatty (from the homemade mayo), crunchy (from the almonds and fry bread). Because of the fattiness, this dish demands a big, fat white wine to match. Choose a barrel-fermented and/or aged Chardonnay from a cool climate. I say cool climate because the wine will naturally possess a backbone of acidity (along with the fattiness) to clean your palate between bites.
GRAIN FREE FRY BREAD RECIPE
Now you can enjoy authentic fry bread using our FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix. In a food processor or mixer just add the DOH mix and 1 tablespoon of gluten-free baking powder. Add 1/2 cup of water and then one tablespoon of water at a time until firm DOH forms to the mix.
Our FRESH DOH Bannock can serve as the foundation of a variety of Bannock recipes. Bannock can also be the foundation of a variety of recipes, such as:
Tuna Melt on Indian Fry Bread https://freshdoh.com/blogs/glutenandgrainfreelifestyle/tuna-melt-on-indian-fry-bread-paleo-whole30
Our FRESH DOH Grain & Gluten Free Fesh Pasta Dough Mix is available on Amazon in Canada and the USA.
NEEDED EQUIPMENT AND UTENSILS
Panini Press or Iron Skillet
Food processor or mixer
MAKING THE BANNOCK DOH
Place DOH mix in a food processor or mixer. Add one tablespoon of gluten-free baking powder. Add half a cup of room temperature water and mix. Add an additional one tablespoon of water at a time until DOH is mixed.
Pull the DOH together into a ball and place it on a piece of parchment paper.
Cut dough into 4 pieces.
Roll into 4 balls, and then 8 smaller balls.
Roll each ball, one at a time between 2 pieces of Parchment paper into a 5″ or 6″ in diameter circle.
Repeat process, making 4 large Bannock pancakes.
Add enough oil to the bottom of an iron skillet. Heat until almost smoking. Fry one pancake at a time, about 1 minute per side until golden. Set fried bread on piece of paper towel. Repeat process for remaining 3 balls of DOH.
Pan-fry each pancake separately in fry-pan, about 1 minute per side.
INDIAN FRY BREAD
1 package FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix
1 tablespoon gluten-free baking powder
Olive oil (as needed for pan-frying)
To make Indian Fry Bread, pour contents of FRESH DOH mix into a food processor or mixer. Add baking powder. With motor running add ½ cup cool water. Add an additional one tablespoon of water at a time to mix until dough is mixed and moist but not wet. Divide dough into 8 small balls. Set balls on greased plate or parchment, cover with parchment and refrigerate DOH for about a half-hour.
When ready, place parchment on a clean work surface. Take one ball out of the refrigerator. Place ball on parchment. With the palm of your hand press the ball into a small disc. Place another sheet of parchment on top of the disc. Roll out the disc to about 4 inches in diameter, making a small taco. Carefully remove taco and set on another greased plate (so it doesn’t stick). Repeat process for the remaining 7 balls.
Place enough oil in the bottom of the iron skillet to cover. Heat oil on high until almost smoking. Add pancake. Fry about 1 minute per side until the edges are golden. Repeat profess for all pancakes. Drain pancakes on paper towels. Set aside. Or transfer to a freezer bag, separated by paper towels. Refrigerator until needed.
- Prep Time: 30
- Cook Time: 10
- Total Time: 40
- Yield: 4 to 6
- Category: PALEO & WHOLE30
- Method: FRYING
- Cuisine: Brunch, Lunch, Dinner
- Diet: Gluten Free
PALEO & WHOLE30 COMPLIANT MAYO
Click this link for the recipe:
¾ cup homemade mayo (see recipe above, click link)
¼ cup fresh parsley
3 cloves garlic
In a blender add mayo, parsley, and garlic. Puree until smooth. Transfer to a small bowl. Set in the refrigerator until needed.
CHICKEN SALAD ON INDIAN FRY BREAD
4 skinless chicken breasts
¾ cup parsley mayo (or to desired creaminess)
1/2 cup unsalted, toasted almonds, finely chopped
4 scallions, chopped
½ roasted red pepper, finely chopped
Shred chicken and add to a small bowl. Fold in remaining ingredients.
Heat panini press. Divide chicken salad between 4 slices of Indian fry bread. Top with other 4 slices of fry bread. Grill 2 sandwiches at a time for about 4 minutes or until heated through. If grilling in an iron skillet, add a little oil to the skillet. When hot, but not smoking, add 2 sandwiches and grill each side for about 2 minutes or until chicken salad is heated through.
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